Polonaise topping for asparagus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter |
| ⅓ | cup | Fresh bread crumbs; toasted lightly |
| 2 | Hard-boiled large eggs; chopped fine | |
| 2 | tablespoons | Finely chopped fresh parsley leaves |
Directions
In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus.
Makes about ⅔ cup.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.